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Balsamic Glazed Country Pork Ribs with Caramelized Onions

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large skillet or cast iron pan Ideal for searing the ribs and caramelizing the onions.
  • Oven-safe baking dish or roasting pan A sturdy dish is crucial for slow-roasting the ribs. If you're using bone in country style pork ribs oven recipes, make sure your dish is deep enough to handle any juices.
  • Medium saucepan For simmering the balsamic glaze.
  • Aluminum foil Helps seal in moisture during baking.
  • Tongs and a whisk For handling the ribs and mixing the glaze.

Ingredients
  

For the Pork Ribs

  • 3 pounds country style pork ribs boneless or bone-in
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes optional, for a bit of heat

For the Balsamic Glaze

  • ¾ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 2 garlic cloves minced

For the Caramelized Onions

  • 2 large yellow onions thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt to taste
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar for finishing

Instructions
 

Preheat and Season

  1. Start by preheating your oven to 325°F. While it’s warming up, pat the country style pork ribs dry with a paper towel. Rub them with olive oil and season generously with salt, black pepper, garlic powder, and smoked paprika. If you like a little heat, sprinkle on those red pepper flakes.

Sear the Ribs

  1. Heat a large skillet over medium-high heat. Sear the ribs for 2–3 minutes per side, until they’re golden brown. This step builds flavor and helps render some of the fat. Transfer the ribs to your oven-safe baking dish once seared.

Make the Caramelized Onions

  1. In the same skillet, reduce the heat to medium-low. Add a tablespoon each of olive oil and butter. Once melted, stir in the sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until the onions are soft, golden, and sweet. Stir in the thyme and a splash of balsamic vinegar in the final few minutes to deepen their flavor.

Prepare the Balsamic Glaze

  1. While the onions are caramelizing, combine the balsamic vinegar, honey, brown sugar, Dijon mustard, soy sauce, and minced garlic in a small saucepan. Bring to a boil, then reduce to a simmer. Let it bubble gently for 10–12 minutes, or until it thickens into a pourable glaze that coats the back of a spoon.

Bake the Ribs

  1. Spoon about half the balsamic glaze over the seared ribs. Cover the baking dish tightly with foil and place in the oven. Roast for 1.5 hours, or until the ribs are fork-tender. Remove the foil during the last 15 minutes of baking and spoon over a bit more glaze to let it caramelize slightly.

Combine and Finish

  1. Once the ribs are tender and glazed, remove them from the oven. Spoon the caramelized onions over the top and drizzle with any remaining glaze. For an extra finish, broil the ribs for 2–3 minutes if you want a stickier, more caramelized surface.

Optional: Grilled Finish

  1. If you're after that smoky flavor, you can transfer the glazed ribs to a hot grill for a few minutes per side to char the glaze. This is a great option if you’re adapting the dish into grilled country style pork ribs.